sugarplum bread

ingredients

• servings: 2
• 1 teaspoon white sugar
• 1 cup warm water (110 degrees f/45 degrees c)
• 2 (.25 ounce) packages active dry yeast
• 1/2 cup white sugar
• 1/2 cup butter, melted
• 2 teaspoons salt
• 1 teaspoon lemon zest
• 6 cups all-purpose flour
• 4 eggs
• 1/2 cup candied mixed fruit
• 1 cup raisins
• 3/4 cup pine nuts
• 1 cup confectioners' sugar
• 1 1/2 tablespoons water
• 1/2 teaspoon vanilla extract (optional)
• 1 cup cherries

recipe

• dissolve 1 teaspoon sugar in 1 cup warm water in large mixer bowl. sprinkle in yeast. let stand 10 minutes, then stir well.
• add 1/2 cup sugar, melted butter or margarine, salt, lemon rind, and 2 cups flour. beat for 2 minutes at medium speed with electric mixer. add 2 cups more flour and eggs; beat 3 minutes. stir in almost all remaining flour, using enough flour to make a soft dough.
• knead dough on floured board until smooth and elastic, about 8 minutes. place in lightly greased bowl. cover with greased waxed paper and a tea towel. let rise in warm place 75 - 85 degrees f (25 - 30 degrees c)until doubled in volume, about 2 hours.
• punch down dough. turn out a lightly floured board, and knead in raisins, candied fruit, and nuts. shape into two round loaves. place each in a well greased, 9 inch, round cake pan. cover with tea towel. let rise in warm place until doubled, 1 - 1 1/2 hours.
• bake at 350 degrees f ( 175 degrees c) for 45 to 55 minutes. remove from pans immediately. cool on wire racks.
• mix together confectioners sugar, 1 1/2 tablespoons water, and 1/2 teaspoon vanilla. spoon loaves. decorate with cherries or almonds. alternatively, dust loaves with confectioners sugar.